Oven-baked pineapple fried rice with cashews and tofu
recipe by: Sarah Menanix
yields: 6main servings
5 from 3 reviews
Ingredients
6cupsbrown rice, it can be cold and leftover or straight from the rice cooker
1red bell pepper, chopped
¾cupschopped green onions
1medium pineapple, cubed into ½ to 1-inch bite-sized pieces
1cupcashews, raw or roasted both taste great
12ouncesextra firm tofu, cubed into ½ to 1-inch bite-sized pieces
12ouncesfrozen or thawed edamame, or about 2 cups
2-½tablespoonsneutral vegetable oil, such as safflower, sunflower, peanut, or canola oil
1teaspoonsesame oil
6tablespoonslow-sodium tamari sauce
1-½ - 2tablespoonssriracha
INSTRUCTIONS
Preheat the oven to 350ºF.
Toss all ingredients together in a large mixing bowl.
Spread the pineapple rice out over two dark baking sheets (we use 1 large and 1 medium dark non-stick baking sheets). If you try to cook it all on one baking sheet, the result won't be crispy.
Bake on the middle rack for about 45 minutes to an hour, until a layer of rice browns and sticks to the baking sheet.
Use a wooden spoon to scrape the rice off of the baking sheets, toss it together in a large mixing bowl, and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.